Anchois exposed: How to spot authentic anchovies from fakes

Anchois is not just a fish preserved in a can; it is much more—an extraordinary ingredient that can enhance any dish it graces. But where does real anchois come from, and how can you recognize it to ensure you don't end up with a fake?

Anchois is a high-end product, and discerning consumers are willing to pay a premium. Unfortunately, some producers exploit this by packing various fish into cans and jars that have little to do with authentic anchois, all under the umbrella of EU regulations. Learn how not to be fooled.

Anchois is nothing more than fillets of anchovies marinated in salt. Anchovies are small fish found in the Atlantic Ocean, the Black Sea, and the Mediterranean Sea. They should not be confused with sardines, even though both varieties are similar. Anchovies are smaller, with a tapered body, large eyes, and a forward-facing mouth. Sardines, on the other hand, are larger, have stockier bodies, and lighter colors.

Anchois was known in ancient times as a food for the poor. Over time, this product gained prestige and became something exquisite and expensive. Anchovies are among the least polluted fish by heavy metals, making them a safe and excellent source of valuable omega-3 fatty acids, even for pregnant and breastfeeding women.

The highest quality anchois comes from anchovies immediately processed after being caught. The first stage involves cutting off the heads, removing the guts, and thoroughly cleaning the fish. After this, the anchovies are placed in large barrels in layers, interspersed with salt until the barrel is filled to the brim.

The next step is to press the anchovies in the barrel to ensure they can absorb the salt efficiently. The fish must mature this way for 3 to 9 months. After this period, the anchovies are removed from the barrels and filleted. They are then placed in cans or jars and covered with high-quality olive oil. This well-prepared anchois is transported to stores and finally reaches our kitchens.

Interestingly, according to European Union regulations, not only anchovies can be used to produce anchois. Sardines, sprats, and even herring are also permissible. However, if you are interested in buying real anchois, look for those made from anchovies. Unfortunately, you won't always find the local name on the packaging, so remember that the Latin name for anchovies is Engraulis encrasicolus.